Oct 4 Roasted Beet and Grape Salad

Jewel tones in nature get me every time, so rich and full of depth. This salad was inspired by color. It's about tasting the depth and brightness that is offered by the earth.

Beets

2 large beets

2T grapeseed oil

rinse beets and cut in fourths

drizzle oil over beets and wrap in foil

bake at 450 for 50mins

Roasted Grapes

1/2C red grapes, halved

spread grapes evenly on a cookie sheet

drizzle oil and sprinkle with salt and pepper

cook 450 for 7-9mins, watch so they don't burn

Salad Dressing

1/2C Champagne Vinegar

1/2C Grapeseed Oil

1/3C honey or maple syrup

1T Dijon Mustard, we like the

Combine all ingredients in a jar and shake well

Assembly

Top beets with a small amount of finely chopped red onions, roasted grapes, crumbled goat cheese, curried pumpkin seeds (recipe here), and dressing* in a rush, skip the grapes and use plain pumpkin seeds!